Herbed Standing Rib Roast

By newbaucher

We're a meat-and-potatoes family, so this roast is right up our alley. It really is the highlight of an elegant dinner for special guests. Leftovers are great for sandwiches, too.
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Ingredients

• 3 tablespoons grated onion
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 teaspoons celery seed
• 1 teaspoon coarsely ground pepper
• 1 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1 bone-in beef rib roast (6 to 7 pounds)
• 2 large onions, cut into wedges
• 2 large carrots, cut into 2-inch pieces
• 2 celery ribs, cut into 2-inch pieces
• 1/4 cup red wine or beef broth
• Assorted herbs and fruit, optional

Details

Servings 12

Preparation

Step 1

In a small bowl, combine the first seven ingredients; rub over roast. Place the onions, carrots and celery in a large roasting pan; place roast over vegetables.
Bake, uncovered, at 350° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.
Meanwhile, for au jus, strain and discard vegetables. Pour drippings into a measuring cup; skim fat. Add wine or broth to roasting pan, stirring to remove any browned bits. Stir in drippings; heat through. Serve with roast. Garnish platter with herbs and fruit if desired. Yield: 12 servings.